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“Fantastic,” as described by a reader, this slow cooker cauliflower soup has nearly no prep time and is naturally creamy and vegan, thanks to cauliflower and cashews! We love to top it with crispy spiced chickpeas to amp up the protein (and deliciousness).
Pairs well with Air Fryer Brussels Sprouts (with hot honey, yum!) and Sweet Potato Gnocchi.
save this recipe!Is there anything cauliflower can’t become? This velvety smooth cauliflower soup tastes like a creamy potato soup (but with fewer carbs). Unlike in my roasted cauliflower soup where caramelized edges bring big flavor, we’re cooking this one low and slow in the slow cooker.
The long cooking time means the veggies become tender, and flavors blend perfectly, making for the most delicious (and hands-off) dinner!
Reader rating
“Honestly I was skeptical. I really thought as simple as this recipe was, that it would be bland. But it was delicious, I wouldn’t change anything. ” —Sara
the creamy secret
Now, you can make a pretty good cauliflower soup with cauliflower alone, but cashews make it really good. Cashews make this slow cooker cauliflower soup feel full and creamy (while keeping the recipe totally plant-based!)
Freezer Meal Prep
This soup is amazing as a freezer meal prep dinner! Add all of the soup ingredients to a freezer-safe bag and store frozen for up to 3 months. When ready to enjoy, add it all to a slow cooker with vegetable broth and cook (starting at Step 1 of the recipe).
P.S. If you loved this recipe, try my Vegan Corn Chowder or Broccoli Soup With Cashews next! Or for another creamy option, try this Cauliflower Leek Soup!
Slow Cooker Vegan Cauliflower Soup (With Cashews)
Ingredients
Cauliflower Soup
- 1 medium head cauliflower, cut into florets
- ½ medium yellow onion, chopped
- 1 cup cashews, 125 g
- 4 cups vegetable broth, 1 L
- ½ tsp salt
Crispy Chickpeas
- 1 15-oz can chickpeas, drained and patted dry, 425 g
- 1 Tbsp olive oil, 15 mL
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp salt
Instructions
Cauliflower Soup
- Cook: Roughly chop cauliflower and onion. Add to slow cooker along with cashews and broth. Submerge the cauliflower and cashews under the broth as much as possible, then cover and cook until cauliflower is tender (high for 3 to 4 hours, low for 6 to 8).
- Blend: When cauliflower is tender, puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender.
Chickpea Topping
- Preheat oven to 400°F (204°C). Toss chickpeas with oil. Spread onto a baking sheet and bake for 20 minutes, or until crispy. While still hot, toss chickpeas with spices and salt. Serve warm over the soup.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!Soup, Salad, and sandwich!
No matter what you’re feeling, we’ve got recipe pairing options to make this cozy soup a full meal.
- The Best Avocado Sandwich: This gem is ready in just 15 minutes, and its cool filling is a nice contrast to the warm cauliflower soup.
- Naan Bread: With cauliflower soup being so thick, naan bread is perfect for dipping in it.
- Vegetarian Caesar Salad: I just love a good Caesar salad and soup moment, and this one delivers!
This soup is fantastic. The fastest, easiest recipe I’ve ever made, and it tastes like slow cooked comfort food. I’m not vegan, but made this originally for my vegan daughter and son-in-law. Now I find myself cooking it just for myself since it’s so healthy, easy and tasty!
Could I ask, why does it need such a long cook time? I’m going to cook it on the stove top so just wondered if I 1 hour cooking would be enough? After all cauliflower doesn’t take more than 20 minutes to soften.
Just because it’s a slow cooker 🙂 On the stove it’ll be about 45 to 60 minutes, or until the cauliflower is fork-tender.
Easy and tasty!
Hi, I’d love to try this but my husband can’t eat cashews. What would you add to thicken it, instead? I thought about instant potatoes or a roux. Not sure how they’d affect the taste.
Both of those would be tasty! 😀
If you want to avoid cashews, canned cannellini beans would be a great replacement. I also like to add a bit of tofu. It would also be my preference to omit the 1/4 tsp salt, & to use canned chickpeas that have no salt. There is also no-salt veg broth available for those who need to really limit sodium intake.
Thank you I finally found a soup with out heavy cream
Hi,
Why do we need to cook the cauliflower 3 hours?
Just because it’s done in a slow cooker so it takes some time. You could make this on the stove in about 1 hour if you’d prefer 🙂
Sounds good but I wonder about the cashews. Are they raw or roasted with salt or without. I want to try this recipe.
You can use raw or roasted, but try to get the ones without salt (if you get salted you can just rinse them off).
Looks so good! Can’t wait to try! Could I use a hand mixer to blend it all up instead?
You’ll need a blender to really get that smooth texture (especially with the cashews!)
I used a Woolworths stick blender straight into my slowcooker pot and it blended up super smooth. No problems at all.
Hi! I literally JUST bought a crock pot, so i can try and make this recipe. Then I got to the bottom of it, and realized there’s a stove top option too. If the stove top takes as little as 30 mins, is there a benefit to using the crockpot slow cook method instead? (I work from home so, outside of just leaving it to cook when I’m gone!) Lemme know! Thanks and looking forward! 🙂 CT
It’s really whichever suits your schedule, they’re both great! 🙂
This is the recipe that made me excited about cooking again! Cannot recommend it enough. It is easy to make and tastes like it took you forever!
So excited to hear it! Happy eating!
Great recipe ! Will be my go to for cauliflower soup —thank you !
I’m so happy to hear it, Alison! Enjoy!!